Where to eat

Romagna is a land of ancient flavours, where good eating is an essential need.


Piada also called piadina is the most typical local product, which has also become a symbol of this land: it's a kind of flat and soft kind of bread, generally filled with squacquerone - a local soft cheese - or eaten with salumi and stewed vegetables. On the table the extra-virgin olive oil PDO and top quality DOC wines cannot miss: they give that particular distinctiveness to starters and main dishes, which interpret handmade pasta, fish and meat in unforgettable ways.

Many are the venues dedicated to good food: from the 5 star restaurant to the traditional family run "trattoria", from the cozy farm holiday on the hill to the bar by the seashore. And to end your meal the ice cream, hand made following recipes by international chefs.


The name (in local pronunciation Arcaton) comes from the Greek and Byzantine occupation dated back to the sixth century AD: "Archeion" is the name of a plant, the burr, which still grows spontaneously in some areas of the beach now occupied by the bathing establishments but which was once abundant on the desert shore of Riccione.

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